Birthday Cake Cookies

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These birthday cake cookies are soft, chewy, and loaded with rainbow sprinkles and white chocolate chips.

Prep Time20

Cook Time10

Chilling Time2

Total Time2 30

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 236kcal

Author: Heather Perine

Ingredients

2 ¼ cups (280 g) all purpose flour spooned and leveled
2 teaspoons cornstarch
1 teaspoon baking soda
½ teaspoon salt
¾ cup (170 g) unsalted butter melted and slightly cooled
¾ cup (153 g) packed light brown sugar
½ cup (100 g) granulated sugar
1 large egg room temperature
1 large egg yolk room temperature
2 teaspoons vanilla extract
½ teaspoon almond extract
½ cup rainbow sprinkles I like all natural sprinkles for best flavor
1 cup (170 g) white chocolate chips

Instructions

Combine dry ingredients. Whisk together flour, cornstarch, baking soda, and salt in small bowl. 2 ¼ cups (280 g) all purpose flour 2 teaspoons cornstarch 1 teaspoon baking soda ½ teaspoon salt
Combine butter and sugars. In a bowl of a whisk together the melted butter brown sugar and granulated sugar on medium speed until combined. ¾ cup (170 g) unsalted butter ¾ cup (153 g) packed light brown sugar ½ cup (100 g) granulated sugar
Add extracts and eggs. Add egg and egg yolk whisking to combine. Add vanilla and almond extract and mix just until combined. 1 large egg 1 large egg yolk 2 teaspoons vanilla extract ½ teaspoon almond extract
Add dry ingredients. Gradually stir in flour mixture, chocolate chips and rainbow sprinkles with a wooden spoon or spatula until just combined. ½ cup rainbow sprinkles 1 cup (170 g) white chocolate chips
Scoop and chill the cookies. Using a small cookie scoop, scoop each portion of the dough (heaping 2 tablespoons, about 50 g) and roll into balls. Place onto a baking sheet lined with parchment paper. Cover with plastic wrap and refrigerate for at least 2 hours (ideally overnight).
Prep oven and pan. Position a rack in the center of the oven. Preheat the oven to 350°F (180℃). Like baking sheets with parchment paper.
Bake and cool cookies. Bake the cookie sheet on the middle rack for 10-12 minutes, until edges are set and centers are slightly puffed. Remove from the oven and let cool on a baking sheet for 5 minutes before transferring to a wire rack to cool completely. When the cookies come out I like to place on top a few extra chocolate chips for appearance and use a round cookie cutter on the outside edges and rotate around to make the cookies perfectly circular.

Video

Notes

Storage: Store baked cookies in an airtight container for up to 4 days. Cookie dough can be refrigerated for up to 3 days before baking.
Freezing: Scoop the dough balls and freeze for up to 2 months. Bake straight from frozen, adding 1–2 minutes to the bake time. I like to reduce the baking time to 325oF to have them spread to the same thickness.

Nutrition